Sirloin Steak Roll Recipes

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

Steps:

• 1. Beat the steak until very thin but not thin enough to fall apart season with basil, oregeno,pepper and garlic. Set aside
• 2. mix togehter corn bread bread crumbs with minced onoin,garlic and mushroom.add butter a little at a time. if crumbs are to wet add more cumbs.use the finest crumbs you have and a few chunks for texture.Mixture should be moist not wet. add crumbs to allow you to use all of the melted butter.
• 3. drain spinach completely.
• 4. spread bread mixture on meat from end to end.spread spinach on top of the breading.
• 5. roll meat into a loaf. using toothpicks or twine secure the roll
• 6. dredge in flour for a light coating
• 7. start heating oil in cast iron or oven safe skillet
• 8. preheat oven to 350
• 9. start browning meat roll in skillet
• 10. brown evenly all around until oven heats up
• 11. cover lightly with foil and place on center rack in 350 oven
• 12. cook 45 mins or so meat is ready at 160....
• 13. serve with mashed potatoes and gravy made from you pan drippings. I used left over Bonnie Dare's french dip broth as my gravy liquid....yummy

Steps:

• Preheat oven to 425°. Cut steak into 6 serving-sized pieces; pound with a meat mallet to 1/4-in. thickness. In a large bowl, combine 1/4 cup roasted peppers, spinach, cream cheese, artichokes and basil; spread over steaks. Roll up jelly-roll style, starting with a short side. Place seam side down in a greased 13x9-in. baking dish; sprinkle with salt and pepper., Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 30-35 minutes. , Meanwhile, place pasta sauce and remaining roasted peppers in a blender; cover and process until smooth. Transfer to a large saucepan; stir in tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 15-20 minutes. Let steaks stand 5 minutes before cutting into 1-in.-thick slices. Serve with sauce.

Steps:

• In a small bowl, mix cheeses, spinach, oregano, salt, pepper, and garlic. Mix well.
• Spread cheese mixture over sirloin steaks. Spoon tomato sauce over top.
• Roll up steaks. Place seam side down. Cut into 5" pieces and place seam sides down into lightly sprayed pan.
• Bake at 400 for about 25 minutes.